Homemade Twix Bars
Recreate the iconic candy bar experience at home with these irresistible Homemade Twix Bars. Featuring a rich, buttery shortbread crust, topped with a luscious, chewy caramel layer, and enrobed in a smooth blanket of milk chocolate, this recipe delivers all the classic flavors and textures you adore. Perfect for dessert, a sweet treat, or a delightful gift, these bars are surprisingly simple to make and guaranteed to be a crowd-pleaser.
Prep Time
30 minutes
Cook Time
50 minutes (20 minutes baking, 30 minutes chilling)
Total Time
1 hour 20 minutes
Servings
Makes 24 bars
Keywords
Homemade TwixTwix Bars recipecaramel shortbreadchocolate candy barsDIY candydessert barseasy bakingsweet treatscopycat candyclassic candy
Why This Recipe Delivers
- Three Layers of Pure Bliss: Experience the perfect harmony of shortbread, caramel, and chocolate in every bite.
- Nostalgic Flavor: Captures the beloved taste and texture of the classic candy bar, elevated with homemade freshness.
- Impressive Yet Simple: Despite their decadent appearance, these bars are straightforward to prepare, making them a fantastic baking project.
- Crowd-Pleasing Treat: A guaranteed hit at parties, potlucks, or as a special family dessert.
- Customizable Sweetness: Adjust the sweetness of the caramel or type of chocolate to suit your preference.
Ingredients
- Unsalted Butter: 226 grams (1 cup / 2 sticks), softened, for the shortbread
- Granulated Sugar: 50 grams (1/4 cup)
- All-Purpose Flour: 240 grams (2 cups)
- Fine Sea Salt: 1.25 grams (1/4 teaspoon)
- Sweetened Condensed Milk: 396 grams (1 can, 14 oz)
- Light Brown Sugar, packed: 150 grams (3/4 cup)
- Unsalted Butter: 57 grams (1/4 cup / 4 tablespoons), for the caramel
- Pure Vanilla Extract: 5 milliliters (1 teaspoon)
- Milk Chocolate Chips: 340 grams (2 cups)
Instructions
- Preheat your oven to 175°C (350°F). Line a 23×33 cm (9×13-inch) baking dish with parchment paper, ensuring there's an overhang on the sides to easily lift the finished bars later. This preparation prevents sticking and makes removal effortless.
- In a large mixing bowl, combine the softened butter, granulated sugar, and all-purpose flour for the shortbread. Add the fine sea salt. Use your hands or a sturdy pastry cutter to thoroughly mix the ingredients until a cohesive, crumbly dough forms. The goal is to incorporate the butter fully into the flour, creating a tender, rich base.
- Evenly press the shortbread dough into the bottom of the prepared baking dish. Use the back of a spoon or your clean hands to create a uniform layer that extends to all edges, ensuring an even bake.
- Bake the shortbread layer in the preheated oven for 20 minutes, or until it turns a delicate golden brown around the edges. This indicates it's cooked through and has developed its characteristic crisp texture. Remove from the oven and allow it to cool completely in the pan on a wire rack. Cooling is crucial before adding the caramel to prevent it from melting prematurely.
- While the shortbread is cooling, prepare the luscious caramel layer. In a medium heavy-bottomed saucepan, melt the 57 grams (1/4 cup) of butter over medium heat. Add the sweetened condensed milk and the packed light brown sugar. Stir constantly with a heat-proof spatula or wooden spoon to prevent scorching, allowing the mixture to come to a gentle boil. Continue stirring and cooking for 5-7 minutes, or until the caramel significantly thickens and turns a rich golden-brown color. A good test is to drag your spoon through it; it should leave a clear path for a moment. Remove from heat and stir in the pure vanilla extract.
- Carefully pour the warm caramel evenly over the cooled shortbread crust in the baking dish. Spread it gently with a spatula to cover the entire surface. Allow the caramel layer to set for about 15-20 minutes at room temperature, or until it's slightly firm to the touch.
- Melt the milk chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring well after each, until smooth. Alternatively, use a double boiler over simmering water, stirring until the chocolate is completely melted and glossy. Be careful not to overheat the chocolate, as it can seize.
- Once the caramel has set slightly, pour the melted chocolate over the caramel layer. Using an offset spatula or the back of a spoon, spread the chocolate evenly to create a smooth, appealing top coat that completely covers the caramel.
- Transfer the baking dish to the refrigerator and allow the bars to chill for at least 30 minutes, or until both the chocolate and caramel layers are completely firm. This setting time is essential for clean cuts.
- Once thoroughly chilled and firm, use the parchment paper overhang to carefully lift the entire slab of bars out of the baking dish. Place it on a cutting board. Using a sharp, warm knife (run it under hot water and wipe dry between cuts), slice the slab into desired bar sizes, typically rectangles or squares. Serve immediately or store.
Tools You’ll Need
- 23×33 cm (9×13-inch) baking dish
- Parchment paper
- Large mixing bowl
- Pastry cutter or sturdy spatula (for shortbread)
- Medium heavy-bottomed saucepan
- Heat-proof spatula or wooden spoon (for caramel)
- Wire rack
- Microwave-safe bowl or double boiler (for chocolate)
- Offset spatula
- Sharp knife
- Cutting board
Essential Success Tips
- Achieve the Perfect Shortbread: Do not overmix the shortbread dough; mix just until it comes together. Overmixing can develop gluten, leading to a tough shortbread instead of a tender, crumbly one.
- Caramel Consistency is Key: Cook the caramel until it visibly thickens and reaches a rich golden color. If it's too thin, it won't set properly; if too thick, it will be hard. A thermometer can ensure it reaches 115-118°C (240-245°F) for soft ball stage.
- Cooling is Critical: Allow each layer to cool and set sufficiently before adding the next. This prevents layers from melding into an indistinguishable mass and ensures distinct textures.
- Clean Cuts: For neat bars, ensure the chocolate and caramel are fully chilled and firm before cutting. Use a warm, sharp knife, wiping it clean between each cut to prevent dragging and smearing.
- Chocolate Tempering (Optional): For a snappier, glossier chocolate coating that is less prone to melting, consider tempering your chocolate. While not strictly necessary for this recipe, it's a pro move.
Professional Cooking Secrets
- Brown Butter Shortbread: For an even deeper, nuttier flavor in your shortbread, brown the butter first before chilling and mixing it into the flour and sugar. This adds a sophisticated dimension.
- Salted Caramel Perfection: A pinch of flaky sea salt sprinkled over the warm caramel layer before the chocolate sets can elevate the flavor profile, balancing the sweetness with a touch of savory.
- Chocolate Layer Thickness: Don't skimp on the chocolate layer! A generous coating provides that satisfying crack when you bite into the bar, just like the classic. You can also mix in a teaspoon of coconut oil into your melted chocolate for a smoother, easier-to-spread, and snappier coating.
Notes
- Storage: Store Homemade Twix Bars in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks. If refrigerated, allow them to come to room temperature for 10-15 minutes before serving for optimal texture.
- Variations: Feel free to experiment with different types of chocolate, such as dark chocolate or white chocolate. You could also sprinkle a pinch of espresso powder into the chocolate for a mocha twist.
- Make Ahead: These bars are excellent for making ahead. The flavors meld beautifully over time.
Frequently Asked Questions
Why is my shortbread tough?
Your shortbread might be tough if you overmixed the dough, developing too much gluten. Mix only until the ingredients are just combined and the dough comes together.
My caramel didn't set, what went wrong?
The caramel likely didn't cook long enough. It needs to reach a specific temperature (soft ball stage) or be cooked until significantly thickened and a rich golden color. Next time, cook a bit longer or use a candy thermometer.
Can I use different chocolate?
Absolutely! While milk chocolate gives the classic Twix flavor, dark chocolate offers a richer, less sweet bar, and white chocolate can create a fun variation. Choose your favorite!
Nutrition Facts (Per Serving)
Calories: 320, Protein: 4g, Fat: 22g, Saturated Fat: 14g, Carbohydrates: 30g, Sugars: 25g (per bar, estimated for 24 servings)
Allergy Information
Contains dairy, gluten, and soy (from chocolate). For a gluten-free version, use a gluten-free all-purpose flour blend for the shortbread. Ensure chocolate chips are soy-lecithin free if avoiding soy.
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